Crumb-Coated Cubed Steaks Recipe

Crumb-Coated Cubed Steaks Recipe photo by Taste of Home

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“I always buy steaks like this that are already cubed and tenderized at the meat counter. Fresh tomato slices, mashed potatoes and black-eyed peas complete this menu.”—Agnes Ward, Stratford, Ontario

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Crumb-Coated Cubed Steaks Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

1 egg
1/2 cup milk
23 saltines, crushed
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
4 beef cubed steaks (4 ounces each)
3 tablespoons canola oil
GRAVY:
2 tablespoons all-purpose flour
1-1/3 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the cracker crumbs, flour, salt, baking powder, cayenne and pepper. Dip steaks in egg mixture, then in crumb mixture.
In a large skillet, cook steaks in oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
Add flour to the skillet, stirring to blend and loosen browned bits from pan. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks. Yield: 4 servings.

Nutritional Facts 1 steak with 3 tablespoons gravy equals 418 calories, 20 g fat (4 g saturated fat), 113 mg cholesterol, 687 mg sodium, 26 g carbohydrate, 1 g fiber, 33 g protein.

Originally published as Crumb-Coated Cubed Steaks in Simple & Delicious March/April 2009, p56